marinated green bean salad

20140722-093619-34579062.jpg

This salad couldn’t be more simple to make! It is my own recipe, and it is inspired in part by the spicy green beans you can order hot at my friends the Foos’ restaurant called HuNan in Ardmore, PA.

I had bought a quart size container of fresh green beans at the farmers market. I blanched them in a couple of inches of boiling and salted water so they were still crisp, yet had a pleasing bright green color. When I am blanching vegetables like fresh green or string beans, I not only dunk them in cold water to cool, I put them in a bowl of ice after I finish cooking as well.

I put my beans aside in their own bowl (drained and de-ice cubed) and took another bowl out to prepare the dressing:

first I minced fine a long hot pepper from my own garden. I believe it is a cayenne pepper it’s a little over an inch and a half long. I allowed some of the seeds to get into the bowl but a lot of them I removed.

– next I chopped fine a third of a good sized sweet onion

– step number three is to finely minced two cloves of fresh garlic

– step number four was grating the four small, young carrots that my friend Elizabeth gave me out of her vegetable garden. I ended up with about three quarters of a cup of grated carrots.

To these vegetables I added equal parts seasoned rice wine vinegar I purchased at a local Asian market, regular red wine vinegar, juice of one fresh lemon, and a few tablespoons of olive oil. To that I added some fresh salt-and-pepper and whisked together. It is not a lot of liquid in the salad dressing, we are talking a few tablespoons of each liquid ingredient. The idea is to coat the vegetables not immerse them completely in liquid.

Next I tossed everything together with the beans and put in the refrigerator to chill. Because I’m working with fresh garlic and onion here, I use a bowl with a lid that seals.

What you have in the end, is a very nice summer salad of fresh vegetables that many people have in their garden this time of year, or can purchase from a local farmers market!

Kept refrigerated, the salad will last few days.

Enjoy and thanks for stopping by today!

Advertisements